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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. tomc

    tomc F1 World Champ

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    Totally agree. Once you get past the theatrics, Ramsay is a great chef and a great teacher. His video on chopping onions has made my life easier since we seem to go through onions like crazy around here! :)

    T
     
  2. tomc

    tomc F1 World Champ

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    OK. Here's how the eye of round went down. Not bad IMO.
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    Good deal on prime at Costco. We did one of the two rounds. So about 2.5 lb.

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    Crappy pic after pulling it out of the oven. Nice crust. The eye had a fat cap, so I roasted it with the cap up.

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    Good level of doneness. More than I would have liked. Wife enjoyed it muchly though. Amazingly consistent doneness from middle to ends.

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    Above is an end piece. This is a middle slice. Served it with horseradish and the jus from cooking. Tender - ambassuming from the cooking method, plus it was prime grade, although I'm not sure how that works for such a lean cut.

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    Got very jealous of Tamas' taters, so I had to one up him. LOL.

    T
     
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  3. Streetsurfer

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    @PureEuroM3 , your taters inspired me to make some. THANK YOU! I put a twist on them along with the usual coconut milk, lemon, salt and acv, by adding kale, garbanzos, bitters, bacon, and cashew yogurt. These I’m sure will be served for breakfast, lunch, and dinner.
     
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  4. Jdubbya

    Jdubbya F1 World Champ
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    Looks great. And yeah dicing onions that way is the only way to go, fast, no tears, no muss, no fuss. I don't think I learned that from him but it was probably a tv chef many moons ago. :)
     
  5. Jdubbya

    Jdubbya F1 World Champ
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    I have never thought of adding stuff to mashed potatoes other than the normal, butter/milk maybe chives or garlic or sour cream. Was watching some Irish chef the other day who mixed in broccoli or something that got me thinking. Yours look pretty good too even if I'm not totally sure about all the ingredients. ;)
     
  6. PureEuroM3

    PureEuroM3 F1 Veteran
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    You know I did! Just once though. What I did after was put a cover on the pan and every time it got real smokey inside I went to the patio and opened it up. Let the smoke out and the pan is still cooking. Repeat as needed.

    I'm going to give it another try today and get a better cook. That piece was my first attempt as warmup really for today with a temp that hit medium well - well done. It was still tasty but I want a little more red inside.

    I may be making a little something else as well today!
     
  7. PureEuroM3

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    How did I inspire that?!!? You knocked it out of the park. That looks really good and I woulda have never thought of putting Kale inside.

    I simply put potatoes into water and smashed them after :)
     
  8. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Just started the chicken enchilada soup. Setting on high until I leave for my open house around 1, then will turn to low until I get home.

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  9. PureEuroM3

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    Tom,

    We have taters everywhere tonight!

    That is a might first attempt at that hunk of meat. The crisp on the outside looks tasty.

    My lady would also be looking at that doneness. Awesome looking dish.
     
  10. PureEuroM3

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    Tom,

    You always seem to have a wholesome/homestyle soup going. Looks amazing! Reminds me of my mom and her delicious home made chicken noodle soup.

    I don't make soup. Do you have any recipes stored away or do you have some online I can check?

    I would love to learn more than just Chili as the lady likes soup.
     
  11. PureEuroM3

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    Oh ya! I need to get this tex mex feel coming to Canada.
     
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  12. PureEuroM3

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    I'm a huge fan of his cooking. This one will be tried shortly...

     
  13. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Definitely do that. You should go back a page or two and check out the guys doing enchiladas that look great. And go grab some skirt steak and cook it like you did the New York strip. It'd be excellent.

    First try of this. I don't remember ever using enchilada sauce on anything before I cooked. The interesting thing will be adding milk and cheese at the end. Although the real recipe calls for heavy cream, but trying to keep it somewhat healthy. I've gotta get back on track.
     
  14. tomc

    tomc F1 World Champ

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    LOL. If smoke alarm went off, you're doing it right!

    Our house is old, built well before the open kitchen concept became a thing, so I can close doors to kitchen, open windows and use a box fan to move the smoke that escapes the stove exhaust on the occasions that I have cooked steaks indoors...T
     
  15. Streetsurfer

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    Yours looked so good with the skin, which is what I do (I seldom peel anything but for citrus, squash, or other thick skins-not carrots, beets, spuds, ginger ot turmuric). And I’d rather just have a partial mash than real creamy. I too have been really inspired by this thread and think it has helped me in my diet and health issues.

    THANK YOU ALL FOR SHARING YOU TALENTS!
     
  16. max930

    max930 F1 Rookie
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    Did a beef dip at local bistro. It was good. I might do A&W tonight, craving their onion rings. Canadian A&W is separate from the American company, the only thing the same is the root beer. We still have the original menu.
     
  17. PureEuroM3

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    I'm going to read back on that soon. saw it but didnt have time to review the cooking steps.
     
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  18. NbyNW

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    Check your local grocery store for ready to go dry soup mixes. Whole Foods has a bunch and sure others do to. You add the meat or fresh ingredients... follow the instructions on the bag. Most are really good. Watch the seasoning mix packaged with some of them as usually lots of salt.
     
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  19. NbyNW

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  20. NbyNW

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    Chili made with beef. About 5” of snow so far so perfect day for it! Forgot to tell the wife so she didn’t pick up buffalo. Standard recipe with beans. Haven’t spiced it up with heat - have to do that with my serving. Wife isn’t into heat as much as me.

    Just starting to cook down.

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    Looking good bubbling away!

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  21. TexasF355F1

    TexasF355F1 Three Time F1 World Champ
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    Looks more like stew to me.:p

    Looks good.


    I must be crazy to think snow soubds good right now.
     
  22. tomc

    tomc F1 World Champ

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    Lol. You're the reigning F-chat chili purist!
    T
     
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  23. tomc

    tomc F1 World Champ

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    I love making soup! Especially when it's cold out. It's a good way to use what's excess in the fridge. To be honest, I just wing it most of the times, based on what is in fridge, freezer and pantry. Sometimes, I'll just check, see what ingredients I have and then Google those ingredients for soup recipe ideas, and go from there.

    T
     
  24. NbyNW

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    We go for the chunky version. It’s like pizza... all are good - well, most are good. Gotta have standards, right?

    Hope the snow goes away quickly yet more this coming weekend and think I heard more than this.
     
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  25. tomc

    tomc F1 World Champ

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    This is a great suggestion. Also, keep onions, celery and carrots handy, and you're good to go. Then, you can build up a repertoire of tasty soups for your lady, with less hump-busting, and once you get results you like, improvise off of those...T
     

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